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Chicken & Lentil Pelau

with Tangy Coleslaw & Crunchy Cucumber Slices

Cooking time

30 minutes




850 /serving

Warm, hearty and fragrant, Trinidadian chicken pelau is a much-beloved dish that’s usually served family-style at weekend gatherings. You’ll rub chicken thighs in a mixture of brown sugar and spices to get this palate party started, then sear them in the pan before tossing the meat with pilaf-style rice simmered in a coconut-milk sauce. You’ll be using beluga lentils in place of the more traditional pigeon peas and serving your pelau with cabbage slaw, cucumbers, and a scallion and lime garnish. Whether you’re revisiting an old favourite with this recipe or introducing your family to its flavours for the first time, it’s sure to be well received.

We will send you:

  • 580g Chopped chicken thighs
  • 200g Shredded green cabbage
  • 2 Scallions
  • 2 Limes
  • 3 Cucumbers
  • 200g Mirepoix
  • 315g White rice
  • 60ml Soy sauce (low sodium)
  • 30ml Worcestershire sauce
  • 165ml Coconut milk
  • 110g Organic beluga lentils
  • 30g Pelau spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, chili, bay leaf, lemon oil, spices, mustard, brown sugar)

Contains: Anchovies, Mustard, Soy, Sulphites, Wheat

You will need:

Medium pot
Large high-sided pan (non-stick if possible)
Olive oil
Salt & pepper
Total Fat
28 g
Saturated Fat
9 g
1060 mg
Total Carbs
103 g
10 g
47 g
15 g
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Cook the lentils
Using a strainer, rinse the lentils until the water runs clear. In a medium pot, add the lentils and cover with water; season with S&P. Bring to a boil, then reduce the heat and simmer, 14 to 16 minutes, until the lentils are tender. Drain thoroughly and set aside in a warm spot.
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Sear the chicken
While the lentils cook, in a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken and sear, stirring frequently, 5 to 7 min., until browned on all sides. In a small bowl, combine ⅓ of the soy sauce, ⅓ of the Worcestershire sauce and 1 tbsp water. Add to the pan and cook, stirring frequently, 30 sec. to 1 min., until the chicken is coated. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Start the pelau
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the mirepoix and cook, stirring occasionally, 3 to 4 min., until softened. Add the rice and cook, stirring frequently, 1 to 2 min., until translucent. Add the coconut milk, remaining soy sauce and Worcestershire sauce, and 3 cups water; season with the remaining spice blend and stir to combine. Bring to a boil; reduce the heat to simmer. Add the seared chicken*, cover and cook, 14 to 18 min., until the rice has absorbed the liquid and the chicken is cooked through.
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Prepare the coleslaw & cucumbers
While the pelau cooks, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the cucumbers on an angle; season with S&P to taste. Zest and juice 1 lime; cut the other lime into wedges. In a medium bowl, combine the cabbage, lime juice, 3 tbsp olive oil, as many of the white bottoms of the scallions as you’d like, as much of the lime zest as you’d like and ½ the green tops of the scallions. Season with S&P to taste. Toss well.
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Finish & serve
To the pan of pelau, add the cooked lentils; stir to combine. Divide the finished pelau, coleslaw and cucumber slices between your bowls. Garnish the pelau with the lime wedges and remaining green tops of the scallions. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.